pickled red onions

Pickled Red Onions
makes about 1 cup

INGREDIENTS:
1 red onion, sliced thinly
1/2 cup apple cider vinegar
1 tbsp sugar
1 1/2 tsp kosher salt

METHOD:
1. Ensure you have a dry sanitized mason/pickling jar. Either wash in your dishwasher or rinse with boiling water before using.

2. Place onions into the jar. Set aside.

3. In a glass measuring cup, whisk remaining ingredients together until the sugar and salt are dissolved. Pour over onions.

4. Cover jar and let sit at room temperature for 2 hours before using. Pickled onions will keep in the fridge for up to 2 weeks.

american comfort food

Macaroni and Cheese

recipe adapted from Martha Stewart
serves 12

INGREDIENTS:

1 pound (500g) elbow macaroni

6 tbsp unsalted butter
1/2 cup flour
6 cups milk, heated

2 tsp kosher salt
1/4 tsp nutmeg
1/4 tsp pepper
1/4 tsp cayenne pepper

4 1/2 cups (18 oz) sharp white cheddar cheese, grated
2 cups (8 oz) Gruyere cheese, grated

1/2 cup panko bread crumbs (optional)

METHOD:
1. In a large wide mouth pot, cook macaroni 3 minutes less than manufacturer's directions, until the outside of pasta is cooked and the inside is underdone (very al dente, slightly crunchy). Rinse under cold running water to wash off extra starch so that your mac and cheese won't have a mealy texture. Drain well and set aside.

2. Butter a 3-quart casserole dish. Set aside.

3. In the same large pot, melt butter over medium heat. Whisk in flour to make a roux and cook for 1 minute, careful not to burn it.

4. Make a bechamel sauce by whisking in hot milk and continue cooking, whisking constantly, until the mixture bubbles and becomes thick.

5. Lower heat and stir in salt, spices, 3 cups cheddar cheese, and 1 1/2 cups Gruyere. Adjust salt to taste.

6. Stir macaroni into cheese sauce, making sure to coat every noodle. You can add some milk if the mixture is too thick and your prefer the dish to be more on the saucy side.

7. Pour mixture into prepared dish. Sprinkle remaining cheeses and then breadcrumbs over top if using. Place in oven and broil on high until golden brown, about 5-10 minutes. Remove from oven and let rest 5 minutes before serving. 

fluffy coffee

Since everyone's been staying at home and social distancing, here's a fun way to "whip up" your morning cup of joe. This delicious concoction came out of South Korea and has since become a viral foodie internet sensation.

Dalgona Coffee

makes 4 cups

INGREDIENTS:

4 cups milk or other substitute like soy, oat, coconut, almond

4 tbsp instant coffee

4 tbsp sugar

4 tbsp hot water

METHOD:

1. Heat milk and divide equally into 4 glasses. You can also serve this over ice if desired. Set aside.

2.  In a small bowl, add remaining ingredients and whisk until frothy. You can whisk manually or use a hand mixer (works faster).

 

3. Using a spoon, gently top each glass with the frothy coffee mixture. Serve immediately.

4. To make fluffy mocha coffee, add a 1-2 tsp cocoa powder to step 2.

vodka sauce

Olivia's Penne alla Vodka
serves 4-6

INGREDIENTS:
1 tbsp olive oil
1 onion, diced
1 lbs ground beef
1/2 cup of cream
1/2 cup of vodka
1 28 oz can crushed tomatoes
1 tsp crushed chili flakes

4 cups of penne, cooked
chopped parsley for garnish

METHOD:
1. In a medium pot, heat olive oil over medium. Add onions and cook for 5-10 minutes until soft.

2. Add ground beef and season well with salt and pepper. Keep stirring until meat is fully brown and cooked.

3. Add cream and let the meat mixture fully absorb it before then adding the vodka. Mix in tomatoes, chili flakes and let simmer for 10-15 minutes. Taste and adjust seasoning as desired.

4. When the sauce is done, add penne and mix to combine. Serve immediately and garnish with parsley.